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Ukrainian Kholodets Recipe

by AI Chef
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Kholodets recipe

Welcome, dear friends, to the fascinating world of traditional Russian cuisine! Today, we are diving into the making of Kholodets, a jellied meat dish served cold and perfect for those who appreciate true culinary artistry. Kholodets, also known as meat aspic, has deep roots in Slavic culture, often gracing the tables during celebrations and festive occasions.

This dish is a testament to the resourcefulness of traditional cooks, turning simple, often overlooked cuts of meat into a flavorful, elegant dish. The transformation of these humble ingredients into Kholodets is something truly magical!

Ukrainian Kholodets

Rating: 5.0/5
( 1 voted )
Serves: 6-8 Prep Time: Cooking Time: Nutrition facts: 400 calories 20g fat


  • 2 pounds of pork meat (with bones) - a mixture of pork feet, tail, and ears is traditional
  • 1 large onion, peeled
  • 2 carrots, peeled
  • 4 cloves of garlic, peeled and smashed
  • 10 black peppercorns
  • 2 bay leaves
  • Salt to taste
  • Fresh parsley and dill for garnish

Substitutions: If pork is not your preference, you can also use beef or chicken with bones. The bones are essential as they provide the gelatin needed for the dish to set. If you're struggling to find the right cut of meat, gelatin can be used as a supplement.


Preparation of Ingredients:

Preparing the ingredients for Kholodets is quite straightforward:

  • Clean the meat thoroughly and make sure there are no hairs left (especially if using pork feet, tail, or ears).
  • Peel the onion and carrots, and smash the garlic cloves.

You'll need a large pot for cooking the meat and vegetables and a sieve or cheesecloth for straining the broth. You'll also need a deep dish for setting the Kholodets.

Cooking Process:

Follow these steps to create your Kholodets:

  1. Place the pork meat in a large pot, add enough water to cover the meat (about 3-4 liters), and bring to a boil. As soon as it starts boiling, reduce the heat to low and carefully remove the foam that forms on the surface.
  2. Add the onion, carrots, garlic, peppercorns, bay leaves, and salt to the pot. Cover and simmer for about 4-5 hours. The slow cooking process is essential to extract the flavor and gelatin from the bones.
  3. Once the meat is falling off the bones, remove it from the broth. Strain the broth through a sieve or cheesecloth into another pot or a large bowl.
  4. Remove the bones from the meat and discard them. Cut the meat into small pieces and place them back into the strained broth. Check the seasoning and add more salt if needed.
  5. Pour the mixture into a deep dish and let it cool to room temperature. Once cooled, place it in the refrigerator to set. This could take anywhere from 6 to 12 hours, or best, overnight.
  6. When ready to serve, turn the dish upside down onto a serving plate. The Kholodets should come out as a single piece, with a jelly-like texture. If it doesn't, you can serve it straight from the dish.
  7. Garnish with fresh parsley and dill, slice, and serve cold with a side of horseradish or mustard.


Just remember, patience is key to a perfect Kholodets. The slow and low cooking process will ensure a flavorful and gelatinous broth and a good setting period in the fridge will give you that ideal jellied texture. Happy cooking!

Tips and Tricks

Creating the perfect Kholodets requires patience, love, and a few helpful tips:

  • Achieving Clear Broth: To obtain a clear broth, remember to remove the foam that forms when the meat starts to boil. Also, simmer the broth gently – a rolling boil can make the broth cloudy.
  • Meat Selection: Traditionally, pork is used for Kholodets, but you can also use beef or chicken. Using bones with marrow will give your broth a rich flavor and the gelatin needed to set the dish.
  • Variations: Feel free to get creative with the recipe. Adding root vegetables to the broth can provide extra flavor. Some cooks also like to add hard-boiled eggs, cut into slices, or chopped fresh herbs to the finished dish for an extra touch of color and taste.
  • Gelatin: If you’re short on time or your broth isn’t setting properly, you can cheat a little by adding some unflavored gelatin.

Presentation and Serving

Presentation is key with Kholodets. Traditionally, it’s served in a clear glass dish to show off the beautiful layers:

  • Serving Dish: Select a dish that allows the beauty of Kholodets to shine. A glass or crystal dish is often used for this purpose.
  • Garnish: Kholodets is commonly served with horseradish or mustard, contrasting the rich, savory jelly.
  • Serving Size: This recipe can serve 6-8 people, depending on the portion size.
  • Storing Leftovers: Kholodets can be stored in the refrigerator for up to a week. Be sure to cover it to prevent it from absorbing other flavors.


And there you have it – the traditional Russian Kholodets! This jellied meat dish, with its rich flavors and unique texture, is a true culinary adventure. It may be a bit challenging for the first-time cook, but with patience and passion, I assure you the result will be worth it.

So, put on your chef’s hat, roll up your sleeves, and dive into the making of Kholodets. And remember, each dish tells a story, so make this one your own. Bon Appétit!

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